Using two batches of batter to fry the potato fingers is the secret to achieving super-crispy honey-chili potatoes. When potatoes are deep-fried just once, they lose their structure and become sloppy after a short while. As a result, the potatoes are first covered in a dry mixture, deep-fried until almost done, and then briefly cooled. They are then covered in a second layer of batter and deep-fried once more until the outside is extremely crisp and the center is cooked to perfection. Many people make french fries using a method similar to this one.Print
- 3 big potatoes (Cut into strips or cubes)
- 2 ½ tsp. ginger-garlic paste
- ¼ tsp. salt
- 1 tsp. red chili sauce
- ¼ tsp. red chili powder/black pepper
- A few drops of edible orange food coloring
- 1 capsicum, cut into thin and long pieces (lengthwise).
- 2 tbsp. olive oil
- 2 onions. Cut them into halves.
- 1 ½ tbsp. sweet chili sauce
- 1 ½ tsp. ginger garlic paste
- ½ tbsp. red chili sauce.
- 2 tbsp. tomato ketchup
- 2 tsp. soya sauce
- 2 tsp. vinegar
- A pinch of black pepper powder
- 1–2 tsp. red chili flakes
Create the mix for the potato fingers and coat the chicken well with it.
Preheat the Air fryer to 250 Fahrenheit for 5 minutes or so. Open the basket of the Fryer. Place the fingers inside the basket. Now let the fryer stay at 290 Fahrenheit for another 20 minutes. Keep tossing the fingers periodically through the cook to get a uniform cook.
Add the ingredients to the sauce and cook it with the vegetables till it thickens. Add the fingers to the sauce and cook till the flavors have blended.